Hurricane Preparedness

My freezer is off. My food has thawed. What do I do now?

If storms have moved through your area and left you without power, then you may be wondering what to do with all that food in your freezer. The ideal thing to do when your freezer goes off is to put a refrigerator/freezer thermometer in the freezer. Then you have a way to monitor the temperature to be sure it stays at least as cold as a refrigerator (40F or colder). If you can get dry ice, a 50 pound block will protect solidly frozen food in a full 20-cubic foot freezer for three to four days. If dry ice is not available and/or you do not have a thermometer in the freezer, then the question of safety becomes a bigger issue the longer you are without power.

Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded. Here are some general guidelines:

Meat and Poultry

Re-freeze if the freezer temperature stays 40F or below and if color and odor are good. Check each package, and discard any that have signs of spoilage such as an off color or off odor. Discard any packages that are above 40F (or at room temperature).

Vegetables

Re-freeze only if ice crystals are still present OR if the freezer temperature is 40F or below. Discard any packages that show signs of spoilage or that have reached room temperature.

Fruits

Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality.

Shellfish and Cooked Foods

Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present OR the freezer is 40F or below. If the temperature is above 40F, throw these foods out.

Ice Cream

If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40F, it could be unsafe.

Creamed Foods, Puddings and Cream Pies

Re-freeze only if freezer temperature is 40F or below. Discard if the temperature is above 40F.

Breads, Nuts, Doughnuts, Cookies and Cakes

These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth.

If you are certain that the temperature has remained at least 40F or colder in your freezer, then a good rule of thumb is that you could use the food within 2 to 3 days - like you would if you had it thawed in your refrigerator. If you refreeze the food, plan to use it more quickly than you would have if it had stayed frozen all along because there will be some loss of quality.

Store adequate supply of drinking water.

2-day supply of water for each family member. Normal active person needs to drink at least 2 quarts of water daily. At least 2 gallons per person per day should be stored.

Preparing things to take with you...

Store important papers in a zip lock plastic bag so you can carry them with you. Will, insurance policies, contracts, deeds, stocks and bonds; passports, social security cards and immunizations records, bank account numbers, credit card account numbers and companies, take all credit cards too, inventory of valuable household goods, important telephone numbers and family records-birth, marriage, adoption and death certificates.

If evacuation may be an option, think now about the clothes you will need to wear and can carry with you. Have a suite case packed ready to go.

Have two week supply of medications, all together and in a bag or box so it can be carried with you.

Set refrigerator and freezer temperature to the COLDEST SETTINGS NOW to build up a cooling reserve. Cap half full freezers with bags of ice to stay cooler.

For more information about this and other food safety topics, contact Family and Consumer Sciences Extension through your local County Extension Office at 352-793-2728.